optional egg wash made from an egg yolk beaten with 1 teaspoon water & crystal sugar for decorating
Instructions
Preheat oven to 400°F. In a large bowl, combine the rhubarb, strawberries, sugar, tapioca, and lemon juice. Let sit for 10 minutes.
Line the bottom of a pie dish with one round of pie crust. Fill pie crust with strawberry rhubarb mixture.
Using about half of the second pie crust, cut stars using a small star cookie cutter. Place the stars decoratively over the top of the filling, leaving some openings for steam to escape. Using a pastry brush, brush a thin layer of egg wash over the top of the pie and sprinkle with sugar crystals.
Place pie on a baking sheet in the middle rack of a 400°F oven. Bake for 20 minutes at 400°F, then reduce heat to 350°F, and bake an additional 40-50 minutes longer.. The pie is done when the crust is golden and the filling is thick and bubbly. Remove from oven and cool.
This can be served warm or cold, but will be firmer (less runny) if allowed to cool before serving.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.